CHOCOLATE ZABAGLIONE TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the egg yolks and sugar until blended. Whisk in 1/2 cup cream, the marsala and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 minutes. Place the bowl on a work surface and add the chocolate chips. Whisk until the chocolate chips are melted and the mixture is smooth. (Can be made 1 hour in advance. Let stand at room temperature. Whisk before using.)
- Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick. Dice the cake into small cubes. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons of zabaglione on top. Top with a dollop of the mascarpone mixture. Repeat the layers. (Wrap any leftover cake cubes in plastic wrap and freeze.) Top with white chocolate curls and serve.
POUND CAKE WITH LIMONCELLO ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
- For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
- To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.
CHOCOLATE ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 21m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
- Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
CHOCOLATE ZABAGLIONE CAKE
I work at Caffe Nero, and they sell AMAZING chocolate zabaglione cake. But it arrives frozen and has to be 'prepped'. So, I decided to try and make my own fresh version. This is a damn good copy, in my humble opinion. It is obscenely rich, you have been warned!
Provided by Bels Belly
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- First make a biscuit base (digestives are the cheap and easy option, you can also use biscottis or almond thins for a more italian feel, but these might need water or more butter to soften). Crumble the biscuits finely, then use your fingers to mash in the butter. Spread the mixture flat over the bottom of your cake dish.
- Bake this in the oven for about 10 minutes.
- Meanwhile, separate the eggs, and whisk together the yolks, sugar and marsala. This gradually gets thicker the harder you whisk.
- Melt the chocolate and stir this in to the egg mixture.
- Pour the eggy alcoholic chocolate over the cooled biscuit base.
- Bake in a hot oven (180/Gas 5) for 10-15 mins until the egg has solidified on the surface and gone a light brown. The centre should be gooey and rich and chocolatey and amazingly indulgent. If you chill the 'cake' down over night, the centre firms up a little and seemingly gets even richer.
CHOCOLATE TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 8h36m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
- Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
- Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
- Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
- Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
ZABAGLIONE
Steps:
- Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
- Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
- Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
- Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
CHOCOLATE ZABAGLIONE
Steps:
- In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Set aside and keep warm.
- Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer. In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend. Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees F, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the chocolate mixture into the egg mixture. (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day. Do not rewarm.)
- Divide the strawberries among 6 coupe dishes. Spoon the warm zabaglione over and serve.
More about "chocolate zabaglione cake food"
CHOCOLATE ZABAGLIONE (CHOCOLATE WINE SAUCE)
Web Feb 4, 2018 Place the chopped chocolate in a small heat proof bowl. Heat the whipping cream in a small saucepan over medium heat until it just …
From completelydelicious.com
Estimated Reading Time 3 mins
From completelydelicious.com
Estimated Reading Time 3 mins
- Place the chopped chocolate in a small heat proof bowl. Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer, or microwave on high for 60 seconds. Pour over the chocolate and let sit for 5 minutes.
- Fill a saucepan with one inch of water. Place over medium heat and bring to a boil. In a large heat proof bowl, combine the egg yolks, sugar, wine, and salt. Whisk together and immediately place the pot of simmering water. Continue to whisk constantly for several minutes until the mixture is light and foamy and hot to the touch.
- Fold in the chocolate gradually and stir until smooth and fully combined. Serve warm or chill for several hours and serve cold.
LIDIA BASTIANICH'S CHOCOLATE ZABAGLIONE CAKE - CTV
Web Ingredients SPONGE CAKE (GENOISE) 1 cup flour ¼ cup unsweetened cocoa 1/8 teaspoon baking powder 1/8 teaspoon baking soda 3 large …
From more.ctv.ca
From more.ctv.ca
- To make the genoise, preheat the oven to 375 degrees. Grease and lightly flour a 10” cake pan with sides three inches high. Sift together the flour, cocoa, baking powder, and baking soda. In a medium bowl set over a pan of simmering water, beat the eggs and sugar together until the mixture has warmed and most of the sugar has dissolved, about three minutes.
- Using a hand-held electric mixer, beat the egg-sugar mixture at a high speed until doubled in volume, about five minutes. Off heat, fold in the sifted dry ingredients, pour the batter into the prepared cake pan, and bake about 25 minutes, until a tester inserted into the center of the cake comes out clean and the cake’s surface springs back when lightly pressed. Cool completely for two to three hours.
- While that’s cooling make the syrup. Warm the Marsala in a saucepan and whisk in the sugar until dissolved.
- To make the filling, soften the gelatin in 1 ½ tablespoons of cold water. In a medium-size heavy saucepan, combine the sugar with the ¼ cup of water and bring to a boil over moderately high heat. Cook until the resultant syrup registers 250 degrees on a candy thermometer, or forms a ball when dropped into cold water, about 5 minutes.
ZABAGLIONE STEP-BY-STEP, PLUS 3 RECIPES - FOOD & WINE
Web Sep 2, 2022 Fold cooled Marsala zabaglione with 3 cups whipped heavy cream and 1/2 cup chocolate shavings. Scrape into loaf pan, cover, and freeze until firm, at least 3 hours. To serve, invert onto a plate ...
From foodandwine.com
From foodandwine.com
CHOCOLATE SPONGE CAKE WITH SOUR CHERRIES AND …
Web Directions. For the cake, preheat oven to 375 degrees. Butter the sides and bottom of a 10-inch-round, 3-inch-high cake pan. Sprinkle the sides and bottom with flour, making sure to coat the entire surface, and tap out the …
From lidiasitaly.com
From lidiasitaly.com
HOW TO MAKE ZABAGLIONE: THE MAGICAL ITALIAN DESSERT YOU …
Web Jun 16, 2020 From there, grab a heat-proof bowl (we like these Pyrex bowls) and beat the sugar and egg yolks together until they turn a pale yellow color. Add the wine and a pinch of kosher salt and place the bowl …
From tasteofhome.com
From tasteofhome.com
CHOCOLATE-ZABAGLIONE CAKE WITH CHERRIES - BETTER HOMES …
Web Jun 14, 2011 For the zabaglione filling, in a small saucepan, melt the chocolate over low heat, stirring until smooth; set aside. Pour the cold water into a small heatproof custard cup or glass measure; sprinkle gelatin …
From bhg.com
From bhg.com
ZABAGLIONE - LIDIA
Web Chocolate Zabaglione: In a small heatproof bowl set over a pan of gently simmering water, melt 3 ounces chopped semisweet chocolate, stirring often so the chocolate melts evenly. Remove the pan from the heat and …
From lidiasitaly.com
From lidiasitaly.com
CHOCOLATE ZABAGLIONE CREAM TRIFLE | MIDWEST LIVING
Web Directions. For cake, grease an 8x8x2- or 9x9x2-inch baking pan. Set aside. In a small bowl, stir together flour, cocoa powder, baking powder, and dash salt. In a medium mixing …
From midwestliving.com
From midwestliving.com
VENETIAN ZABAGLIONE CAKE | RECIPES | DELIA ONLINE
Web To serve the cake, first whisk the zabaglione mixture to loosen it, then in a large bowl whisk the cream till stiff and fold in the zabaglione. Next you need to place the cake on a flat …
From deliaonline.com
From deliaonline.com
LAYERED CHOCOLATE-ZABAGLIONE CREAM CAKES - BHG.COM
Web Jan 23, 2019 In a small saucepan combine butter and bittersweet chocolate. Heat and stir over low heat until melted; set aside to cool. Allow eggs to stand at room temperature for …
From bhg.com
From bhg.com
LIDIA BASTIANICH'S CHOCOLATE ZABAGLIONE CAKE | RECIPE | LIDIA ...
Web Jun 20, 2022 - Tey Lidia Bastianich's Chocolate Zabaglione Cake with strawberries recipe. Pinterest. Today. Watch. Explore. When autocomplete results are available use up and …
From pinterest.ca
From pinterest.ca
ZABAGLIONE RECIPE | ITALIAN RECIPES | PBS FOOD
Web Chocolate Zabaglione: In a small, heatproof bowl set over a pan of gently simmering water, melt 3 ounces chopped semisweet chocolate, stirring often so the chocolate melts …
From pbs.org
From pbs.org
ZABAGLIONE RECIPES : FOOD NETWORK | FOOD NETWORK
Web Apr 4, 2023 Showing 1-15 of 15 Chocolate Zabaglione Tiramisu Video | 03:46 Giada's "love for all things chocolate" inspires her zabaglione tiramisu. Pound Cake with …
From foodnetwork.com
From foodnetwork.com
RECIPE: CHOCOLATE ZABAGLIONE TRIFLE | EDIBLETCETERA – FAST
Web Oct 17, 2011 In a 2.5 qt / 3 liter trifle bowl (or 8-10 individual glass dishes), start with a layer of zabaglione mousse on the base, then slice the chocolate cake into thin layers …
From edibletcetera.com
From edibletcetera.com
CREAMY ITALIAN ZABAGLIONE RECIPE - THE SPRUCE EATS
Web Nov 20, 2021 Gather the ingredients. Beat the yolks and the sugar until the mixture is palest yellow, tending towards white. Then beat in the Marsala and cook over a double …
From thespruceeats.com
From thespruceeats.com
CHOCOLATE ZABAGLIONE RECIPE | FOOD NETWORK UK
Web 70g sugar 120ml dry marsala Pinch salt 500g fresh strawberries, hulled and quartered Method 1) Add cream and chocolate to a heavy small saucepan. Cook over low heat, …
From foodnetwork.co.uk
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love